Québec’s growing reputation as a world-class gastronomic hub has chalked up a new milestone with the release of the 2026 Michelin Guide Québec.
The latest selection awards four new One Michelin Star restaurants, three new Green Stars for sustainability and seven new Bib Gourmand designations, highlighting the Canadian province’s diverse and rapidly evolving food scene.
“Québec continues to impress our inspectors with its remarkable diversity, creativity and authenticity,” said Gwendal Poullennec, International Director of the Michelin Guide. “This year’s selection reflects a vibrant culinary culture where local terroir, innovation and world-class talent come together in extraordinary ways.”
The second edition of the guide reinforces Québec’s position as one of North America’s most exciting travel destinations for food enthusiasts, spanning from the urban centres of Montréal and Quebec City to the rural landscapes of Mauricie and the Eastern Townships.
Québec City’s acclaimed Tanière retained its prestigious two Michelin stars. Meanwhile four establishments joined the prestigious one-star ranks, each offering a distinct take on Québec’s regional ingredients. These include:
Auberge Saint-Mathieu (Saint-Mathieu-du-Parc)
Located on the edge of Mauricie National Park, Chef Samy Benabed focuses on “hyper-local” ingredients and open-fire cooking. Signature offerings include dishes such as trompe l’oeil dumpling stuffed with pork in a white miso stock with matsutake.
Le Clan (Québec City)
Situated in the heart of Old Quebec, Chef Stéphane Modat celebrates the province’s “boreal identity.” The menu includes wild game and local catches, with dishes like seal meat carpaccio, Jacques-Cartier River trout and plates featuring lichen, spruce tips and wild mushrooms.
Hoogen et Beaufort (Montréal)
Set in a cavernous former industrial space, Chef Marc-André Jetté uses a custom wood-burning hearth – even for desserts. The menu features hearth-charred scallops, handmade cavatelli with braised lamb and duck breast accompanied by seasonal sea buckthorn.
Sushi Nishinokaze (Montréal)
This intimate Edomae-style sushi counter led by Chef Vincent Gee focuses on traditional aging techniques – such as 14-day aged bluefin tuna – alongside premier imports such as Hokkaido sea urchin.
Québec’s leadership in eco-conscious dining was also recognised with three new Green Stars awarded to Coteau in Québec City, Huit 100 Vingt in Saint-Ambroise-de-Kildare and Les Mal-Aimés in Cookshire-Eaton. These restaurants were commended for their dedication to biodiversity, waste reduction and hyperlocal sourcing.
For travellers seeking high-quality dining at more accessible price points, seven new Bib Gourmand establishments were added, including Baumier in Piedmont and Limbo in Montréal.
The total number of recognised establishments in the province now stands at 121.
Bonjour Québec, the official tourism outfit, noted that cumulatively these distinctions underscore the province’s appeal as a destination where “food, culture and terroir are inseparable”.
